Braised Partridge

The partridge is cleaned and fried in butter. Once fried, pour in 1 cup of wine, add the sliced lemon pieces, carrots, the celery, the parsnip, 1 bay leaf and a little juice from the red tomatoes. Leave it to fry a little more. Then pour in half a cup of water or broth. Close the cooking vessel tightly with a lid, or seal it with dough. Simmer over low heat, shaking the vessel with both hands from time to time. Serve with a strained sauce and a garnish of croquettes.